10
GENERATIONS
Elite Kimoto
Daishichi
Saké Brewery
EST. 1752 - FUKUSHIMA, JAPAN
Notables:
- Super-Flat Rice Polishing method
- Only Kimoto Style (traditional, labour-intensive brewing method)
- 4 Separate Koji Rooms for each different stage
- Developers of the 2 Riedel saké glasses (Dai-Ginjo and Junmai)
- Dai Shichi Saké is matured for a minimum of 1 year, some 3+ years +
About Daishichi Saké Brewery Co.
Near Nihonmatsu City in Fukushima Prefecture, Mount Adatara provides a majestic setting of natural beauty. At the foot of the mountain is a rich supply of water from Hikage no Ido (‘Well of Sunshine’), one of Japan’s three most famous wells. This sets the breathtaking background for Daishichi Brewery.
Constantly working to perfect their saké, Daishichi combines the traditional Kimoto method with modern technological innovations. Daishichi invented the Super-Flat Rice Polishing machinery, which more efficiently polishes away the unwanted elements of the rice grain, resulting in a higher quality, smoother saké.